My Low Carb/Sugar, High Fat and GF Free Lifestyle

 Why I Eat a Gluten Free/LCHF Diet

I didn't just decide one day that I was going to give up gluten and carbs and eat more fat. I was desperate and needed to get my life back on track. Having all of these health problems (Hypothyroidism, Hyperparathyroidism, Ankylosing Spontilitis, Anaemia, Low Vitamin D, Insulin Resistance), I decided to look at my diet and see what I could do to help myself with the food I eat. Being in pain 24/7 is no walk in the park and most of the time I was struggling with carrying out the simplest of tasks. I was exhausted all the time, had brain fog, body aches as if I had the flu or had been working out in the gym for hours and my back was killing me.

Years ago I'd tried the Atkins diet with good results, but slowly fell back into the high carb/low fat diet that every dietician seems to advocate. Five plus grains a day, pasta and rice and bread...they are in practically every diet out there and I am convinced that they were to blame for my weight gain as well as not exactly helping with my health issues. I also found a lot of info about how low fat diets miss out vital nutrients (one of these is retinol or Vitamin A) and may have contributed to my low thyroid function.

"

Sources of Real Vitamin A (retinol- animal source)  info via butternutrition.com/hypothyroidism-weight-gain-vitamin-a/

"It’s important to note the difference between plant (beta-carotene) and animal sources (retinol) of vitamin A. Plants contain beta-carotene that is actually the precursor to vitamin A, meaning it requires conversion by the body (and those who are vitamin A deficient are usually poor converters). The easiest way to ensure you are getting sufficient amounts is to include foods like butter, eggs, whole milk, cream, liver, and fermented cod liver oil in your daily diet!"

I also did a lot of research into Ankylosing Spondylitis and discovered that they think there is a link between klebsiella and AS (also Crohns).  http://www.hindawi.com/journals/jir/2013/872632/

"The results of a large number of studies support the idea that an enteropathic pathogen, Klebsiella pneumoniae, is the most likely triggering factor involved in the initiation and development of these diseases. Increased starch consumptions by genetically susceptible individuals such as those possessing HLA-B27 allelotypes could trigger the disease in both Ankylosing Spondylitis and Crohns by enhancing the growth and perpetuation of the Klebsiella microbes in the bowel."









I do a lot of research online. I read a lot about the illnesses I have and what people have done to help ease the pain and inflammation and time after time things like Gluten, sugar and starch were mentioned as things to avoid. But I was so addicted to sugar and carbs. I loved pasta and especially lovely, soft, white bread. So if I gave all of those up, what the hell was I supposed to eat? We had it all rammed down our throats from childhood - starch with every meal. Cereal or toast for breakfast, sandwiches for lunch and then pasta, rice or spuds to accompany our dinners.

I had to retrain myself and change my entire eating routine and it wasn't easy. I started following a few blogs and Facebook pages: Wheat Belly, Chef Pete Evans, Christine Cronau, Ditch the Carbs, Paleo Mom, All Day I Dream About Food etc. Even though a lot of their recipes were delicious, I just found it so hard to give up the bread and pasta. But now I have kicked the sugar habit! One of the hardest things I have found with baking without wheat flour, is that the GLUE-tin is what holds it all together. So I add in either linseed meal, flaxseed meal, psyllium husk powder or chia seeds to replace the glue.

Whether you follow Wheat Belly, Paleo, LCHF, GAPS or Atkins - they all have a similar way of eating and it all helps you feel better and lose weight. As with any way we eat, we need to make sure we are getting the right nutrients. Cutting out potatoes and bananas could be taking away your only source of potassium - so make sure you research and add in things like avocado, mushrooms, nuts and oily fish like salmon.

My new routine is:

Breakfast: Bullet Proof Coffee, Eggs (omelette, scrambled etc) , Low Carb Pancakes, unsweetened yoghurt and berries, , berries and cream, bacon, eggs, tomatoes and mushrooms, low carb muffin, chia puddings or chia porridge  

Lunch: One of the "Ditch The Carbs"  linseed wraps I make myself which is low in carbs or Pete Evans' coconut flour tortillas, my olive and sundried tomato bread and low carb dip, linseed crackers, veg sticks and dip or cream cheese, bacon and egg pie made with my own pastry, homemade pumpkin soup (higher in carbs so not a frequent food), salad veg with boiled eggs, cheese, avocado, tuna, ham or chicken, low carb pizza, or a sandwich made with low carb bread.

Dinner is pretty easy. I just have meat and heaps of salad or veg - just omit high carbs all together. Mashed cauliflower is one of my favourites now - just do exactly the same as you would potatoes and add lots of butter and a splash of cream when mashing. I used a hand held blender. You can grate cauli and use in place of rice too - lightly steamed or fried .I sometimes add sweet potato wedges or mashed sweet potato, roast veg such as pumpkin, carrots, capsicum, courgette. I make lasagne with thin slices of pumpkin, sweet potato, eggplant, kale or zuchini instead of pasta. Or have pizza and salad, scrambled eggs, baseless quiche, bacon and eggs etc. I have mashed cauliflower instead of potato and use shredded zucchini in the place of spaghetti noodles.

I've found a lot of helpful hints online about how to make it easier to stick to a low carb eating lifestyle and the main thing is to plan ahead. Make up meals and freeze them so that you can just pull one out of the freezer and pop in the microwave or oven. Pizza bases with uncooked toppings can be wrapped and frozen. Stews, soups, lasagne, butter chicken can all be put into portion sized containers and frozen until needed. Precut salad veg and store in containers - I have a tupperwave server which is good for this - or zip lock bags so that it is ready to grab. Make sure you have things like boiled eggs in the fridge, ham, salami, cheese slices etc that are quick snacks. Keep your cracker tin full of low carb crackers and buy cream cheese or low carb dips to nibble on. Nuts and olives are great snacks too. I buy sparkling mineral water and add lemon juice and drink this when I am not feeling like water. Or hot water with slices of lemon/lemon juice is great too.

I will include a few of my own recipes on this page if anyone is interested in trying them. I think once you find yummy and easy foods to replace the ones you are used to, it is a lot easier to change habits of a lifetime :)


The LCHF - What to eat FB page is my new favourite page for recipes!

https://www.facebook.com/pages/Lchf-what-to-eat/652251341541872?fref=nf


Or here are some I have picked up along the way:



Muesli



1 bag (375g) of mixed unsalted nuts
1 bag (250g) of mixed seeds
2 teaspoons of sesame seeds
2 teaspoons of chia seeds
dessicated coconut to taste
dried berries (optional)
1 desert spoon of natural honey or rice malt syrup
1 desert spoon of coconut oil
Preheat oven to 180C. Put the nuts and mixed seeds into a plastic bag or wrap in a clean tea towel. Hit or roll with a rolling pin until you get to the desired size you want your muesli to be. I like mine quite fine as it doesn't soften like oats when you add your cream or milk substitute. Mix in your coconut and sesame seeds, drizzle over the honey (or maple syrup) and coconut oil and mix well. Spread the mixture on a baking tray and bake for around 10-15mins. Once cooled, mix through your berries and chia seeds and transfer to an airtight container. I like to eat mine with cream or sugar free yoghurt.

The closest thing I have found to Bread

Ingredients 

 4 eggs
4 tablespoons of olive oil
60ml cream
80grams of flaxseed meal
2tsp of baking powder
using a small square microwaveable container (I use a tupperware container that measures around 12x12cm and about 9cm high) break in your eggs, add your oil and cream and then mix with a fork. Add your flaxseed meal and baking powder and microwave on high for 3 mins. Once cooked it will tip out easily onto a plate. No greasing required. Alternatively, you can do a 1/4 of the mixture - (except the baking powder,  use 1 tsp) and microwave in a mug on high for 1 - 1/2 mins.

This recipe is great too and if you leave out the seeds, is great as a scone alternative. I have smeared with butter or topped with sugar free jam and whipped cream :) https://www.facebook.com/permalink.php?story_fbid=652966474803692&id=652251341541872 

Oopsie bread is a great low carb alternative to burger buns, bagels etc



My Version of the Bullet Proof Coffee



 Coffee for breakfast

1/2 cup of boiling water
1 and a half tsp of coffee
(Or you could use filtered or espresso if you have a coffee machine)
1/4 cup of cream
1 tsp of coconut oil
1 Tbsp of unsalted butter
Sugar Free coffee syrup (optional). I use Gloria Jeans syrups.

Put all together in a blender (I use my blitz to go) - it comes out lovely and frothy like a latte. Top with cinnamon -  cinnamon helps regulate blood sugar.




Low Carb Pancakes


Recipe #1

 Ingredients: 

100g of softened cream cheese
2 eggs
2 tablespoons of flax seed meal
1/2 tsp of vanilla
1 tablespoon of rice malt syrup or stevia to taste
1 tsp of baking powder

Make sure your cream cheese is soft, you can soften on defrost in the microwave a little. Blend the cream cheese and eggs together, making sure there are no lumps. I use a handheld blender. It clogs up a bit at the the start, but I just scrape the cream cheese off and continue blending until it is all combined with the egg. Add the vanilla and syrup and mix, then add flax seed meal and baking powder and combine. The mixture will thicken up quite quickly. 

On a low heat, grease a frying pan with butter or oil and drop spoonfuls of mixture in. As soon as you can get an egg slice/skillet underneath, flip them and cook for a further minute or until both sides are nicely brown. Serve with butter and sugar free syrup.

If you are making them for the kids, substitute the sugar free syrup for 100% pure or honey.


Recipe #2


Ingredients:

1 cup of blanched almond meal
1 Tablespoon of linseed or flaxseed meal
1 teaspoon of GF baking powder
2 eggs
cream to mix (you could use almond milk/coconut cream etc if dairy free)
I add a little stevia to sweeten, but you could use a bit of rice malt syrup, or natural honey

Mix all of the ingredients together. Heat a frying pan on low heat, they burn easily so it pays to cook them slowly.  I grease the pan with a little butter between each batch, but you could use coconut oil etc. Try not to cook too many at a time as it makes it hard to flip them. After about a minute or once the bubbles start to burst flip them and cook for a further minute or until golden brown. Serve with butter and a little sugar free maple syrup or 100% maple syrup or honey for the kids or the topping of your choice. Honey and maple syrup are natural sugars, but still high in carbs so use them sparingly.


Recipe #3 (GF and Lactose Free)


Since a few of my friends are dairy intolerant, I decided to try and create a dairy free pancake recipe. I made them this morning and they were delicious. Of course I topped ours with loads of butter and the kids also had 100% pure maple syrup on theirs.

Recipe:

1 and 1/2 cups of blanched almond meal (you could probably use coconut flour, but use less or more liquid)
1 Tablespoon of psyllium husk powder
1 tsp baking powder (GF)
2 eggs
1 Teaspoon of vanilla essence
15 drops of stevia or 1 Tablespoon of rice malt syrup ( you could use a little honey or maple syrup instead, but it will add to the carbs/sugar content)
1 cup of coconut cream.

I put the dry ingredients into a bowl, break in the eggs and then the stevia, vanilla and coconut cream and mix. Either drop spoonfuls (if you want pikelet sized) or pour into a non-stick frying pan, on a low heat, greased with a little coconut oil. Once the bubbles start to burst (approx a minute) flip and then cook for approx another minute.

I often make a double mixture and then keep the leftover pancakes in the fridge or free flow freeze them. You can just pop them in the microwave the next morning and breakfast is made!

Learn more about my LCHF Lifestyle here

‪#‎LCHF‬ ‪#‎Paleo‬ ‪#‎LowCarb‬ ‪#‎glutenfree‬ ‪#‎dairyfree‬



Linseed/Flaxseed Crackers


Ingredients

1 Cup of Linseed meal (or golden flaxseed meal)
1/2 cup of water
1 Tablespoon of sesame seeds (you could add other seeds if you like too)
1 tsp of garlic powder or crushed garlic
a pinch of salt and ground black pepper
dried herbs like rosemary,parsley, corriander or basil.
Spices like chilli and cumin.

Preheat oven to 180C (350F). Mix all ingredients together. Place a sheet of baking paper on a baking tray and empty the mixture onto it. Cover with another sheet of baking paper and push down and spread out as flat as you can. Use a rolling pin to get it quite thin. Take the top sheet of paper off and score with a knife or pizza cutter into squares, don't worry about the edges not being square as they taste fine whether they are weird shapes or not. Bake for around 20mins and then switch the oven off and leave in the oven to cool. Once cool, snap the crackers off and store in an airtight container. I used these almost every day with dips or topped with cheese, tomato or cucumber.

An easy cracker option is to melt little piles of grated cheese on a sheet of baking paper in the oven. Once they cool, they are yummy cheesy crackers.

Mushroom Pizza



Large mushroom seared on both sides in butter, garlic and chilli, microwaved on high for 1 minute and then topped with cheese, capsicum and tomato and popped under the grill...

Cauliflower Fried "Rice" 

Grate some cauliflower until you have the amount you need. Heat coconut or olive oil in pan with garlic and chilli. Add some diced low carb veg (brocolli, kale, zucchini, eggplant, grated carrot, capsicum, celery etc), stir for a few mins and then pour in the grated cauli. Stir, sprinkle with spices like tumeric, paprika, ginger, garam masala, cumin - whatever you like and then tip a little gluten free soy sauce to taste



Sundried Tomato and Olive Bread 

(You could omit the olives and sundried tomatoes and just have a plain bread if you prefer)


Ingredients

2 cups of blanched almond flour
 2 tsp baking powder (GF)
1 tsp of chopped or dried basil,
2 tablespoons of linseed meal or golden flaxseed meal,
10 sliced olives
6 sliced sundried tomatoes
4 egg whites
1 tablespoon of olive oil
1 tsp of crushed or powdered garlic 
and cream to mix

the consistency isn't like a dough, it is kind of a cross between dough and cake mix. I just line a loaf tin with baking paper and grease with butter and pour the batter into it and smooth out. Bake 20-30mins on 180C. It doesn't rise much so if you wanted a 'proper' loaf you could double the mixture. I just use it with dips and soups, but you could toast it in the oven with grilled cheese etc. You could use this recipe to make pizza bases too.

 Bacon and Egg Pie


Ingredients

4-6 rashers of bacon
4-6 eggs (1 extra for egg wash)
2 cups of blanched almond meal
1 Tablespoon of linseed meal
125g of unsalted room temperature butter
ice cold water to mix.

Put the flour/flours into a bowl. Cut up the butter into smaller chunks and rub into the flour. Gradually add the water a little at a time and mix until it forms a pastry. I then wrap it in gladwrap and put into the fridge for 1/2 an hour to an hour. This is not like normal pastry and falls apart easily (there is no gluten holding it together).

Preheat the oven to 180c/350F. Grease a pie dish with butter or coconut oil. Take the pastry out of the fridge. Take two sheets of baking paper, lay on top of a baking tray on the bench and sprinkle with almond flour. Place the pastry on it and then sprinkle more flour and cover with the second piece. Use a rolling pin to roll it out to desired thickness. Take the top paper off and lie the pie dish on top of the pastry as close to the centre as possible and gently try and flip the whole thing, baking tray and all, over. Remove the baking tray and gently push the pastry (with the paper still attached if poss) into the pie dish. Remove the paper and try and push the pastry into the dish, squeezing together and patching up any holes. Cut around the rim as neatly as poss (there should be enough left over for the top, put that back into the fridge) and once the entire bottom and sides are cover, bake for around 15mins or until slightly brown. Remove from the oven and allow to cool. You can now either layer the bottom with the bacon and then crack the eggs on top, or lay a bit on the bottom and break up the rest to put on top of the eggs. With the remaining pastry repeat the process of rolling out between two sheets of baking paper on the oven tray or bench. Once rolled out, remove the top paper and carefully lift the second piece of paper containing the pastry and as carefully as you can flip over onto the pie. Hopefully it will peel of the paper easily, otherwise just patch it as best you can. Brush with a beaten egg and bake a further 20-30mins or until golden. This pastry would work well with fruit or custard too.

I saw  a recipe on Low Carb Island using cheese to make pastry. It is similar to the fathead pizza base and not exactly a pastry, but tastes pretty yum   http://www.lowcarbisland.com/cook/



Choc Chip Cookies

Ingredients

125g of melted unsalted butter
3 cups of blanched almond meal
1 tsp of GF baking powder
2 eggs
1 tsp of vanilla
Stevia to taste ( I use about 10 drops) or 1 Tbsp of honey or rice malt syrup
Dark choc chips (as many as you want, though keep in mind they add to the sugar/carb content which is low without them or honey).

Preheat oven to 180C/350F. Mix together the butter, stevia or honey, vanilla and eggs in a bowl. Add the dry ingredients and mix until it is possible to roll into balls. If the mixture is too wet, add a little more flour until it is the right consistency but keep in mind that the mixture is wetter than it would be with wheat flour. Using damp hands to roll it helps too. Place a sheet of baking paper onto a baking tray. Roll into balls and flatten with a fork or your fingers. Bake for around 15mins or until starting to brown.

 Roast Veg

   
I find roast veg to be a great alternative to chips, or to accompany a roast. Some vegetables are still high in carbs (eg pumpkin, carrot etc) but they are still a healthier option than potatoes and contain a lot of vitamins/nutrients. They are ok as a sometimes food but will add to your daily carb intake if used all the time.

I use whatever veg I have in the house for this - except for potato. Pumpkin, carrots, courgette, parsnip, capsicum, onion... I either use dripping (good old beef fat) or olive oil - although there has been a bit of talk lately about olive oil not being suitable for high temps. Preheat the oven to 200C. Cut the veg into small pieces. Put about a tablespoon of dripping into the roast pan and put in the oven to melt. Once melted, add a couple of cloves of crushed garlic and some dried herbs like basil or rosemary. Put your veg in and toss through the fat and then bake for around an hour turning 3 or 4 times. I like mine really crunchy and almost on the burnt side, but as long as the carrots are tender  (you can easily insert a knife into) the rest will be cooked.



If you have any leftovers (esp pumpkin, but add in the others too), they make great soup. I often keep the water from steamed veg and freeze it to use as veg stock, but you can use the peelings from the carrots, parsnips etc and broccoli stalks and herbs, whatever veg you can boil for a while and then strain to get a good stock. I just put all of the veg into a blender and cover it with the veg stock. Blitz it for a while, adding more stock if still not smooth enough. Once smooth I add a pinch of cumin and some black pepper (you can add salt if you like) and then I add a little cream at a time until it is beautiful, smooth and creamy.

Butter Chicken


500g of chicken breast or thigh diced
1 cup of coconut cream
1 cup of buttermilk (you could use almond or soy milk if dairy intolerant)
125g of butter (or butter substitute or a little coconut oil)
2 cloves of garlic crushed
1 tsp of red chilli paste (or finely diced fresh chilli according to taste)
1 tsp of ground cardamon
1 tsp of ground ginger
1 tsp of ground cumin
1 tsp of ground tumeric
1/2 tsp of paprika
1 tsp of ground corriander (or fresh to taste)
1 tsp of garam masala
2 Tbsp of tomato paste
1/2 Tbsp of lemon juice

In a frying pan, brown the chicken in a little olive oil, butter or coconut oil. In a saucepan, melt the butter. Add the garlic and chilli and stir for a minute. Add the other spices and cook for another minute. Stir in the tomato paste and lemon juice and then add the coconut cream and butter milk and simmer on a low heat. Once the chicken is slightly browned, add the sauce to the frying pan and simmer on a low heat for approx 10 mins or until the chicken is cooked through.

Chocolate Cake


3 eggs
10 - 15 drops of Stevia or 1 Tbsp of honey or rice malt syrup
2 tsp of vanilla
2 tsp of white vinegar
1 Tbsp of olive oil
1 cup of blanched almond meal
2 Tbsp of GF cocoa powder
1 tsp of baking powder
1/2 tsp of baking soda
1 Tbsp of linseed meal (optional)

Icing

1 Tbsp of unsalted butter
1/3 cup of dark choc chips (or 1 Tbsp of cocoa powder, rice malt syrup or stevia for lower carbs/sugar content)

Preheat oven to 180C. Grease a shallow cake tin with butter or oik spray and line the bottom with baking paper. Lightly beat eggs, add stevia, honey, vanilla, vinegar and oil and stir in. Sift the dry ingredients and add to the egg mixture. Mix until all ingredients combined. Pour into the tin and spread out (this is only a small brownie like cake, if you wanted it to raise more you could double the mixture). Bake for approx 10mins or until an inserted fork/skewer comes out clean.  Melt the butter and choc chips in the microwave and mix together (or soften the butter, add the cocoa powder and stevia just before you are ready to ice the cake). Leave to cool. Let the cake  cool  completely before running a knife around the edge of the cake and turning out onto a plate. Pour the icing over the cake and spread out and then leave to set in the fridge for about 30mins. I store the cake in the fridge in an airtight container.

Taco Shells or Burgers



I use cos lettuce or similar that have "shells" that can be filled with meat, cheese and salad veg. This one has tuna, grated cheese and red capsicum, but you could use chicken, meat or mince and just add cheese, capsicum, cucumber, tomato, spring onion etc and top with sour cream or homemade mayo. You can also wrap a burger patty, cheese, avocado, beetroot, tomato, egg etc in a lettuce leaves - McDonalds actually offers this option now so there are options if you still want the odd takeaway meal.

If you really want that crunchy taco shell, you can melt grated cheese in the oven until slightly brown and forms a large circle. You have to bend the cheese into the shape of a shell before it dries and hardens. You can hang it over a spoon or do manually. Smaller piles of cheese melted make yummy cracker snacks too!

Banana muffins (Not low carb but GF)


Ingredients:

2 eggs
1 Tbsp of honey or rice malt syrup (optional use stevia for lower carb)
1 tsp vanilla
1 Tbsp olive oil (or coconut oil)
2 cups of blanched almond meal
1 tsp GF baking powder
1 Tbsp of linseed meal
2 mashed bananas (leave out if want low carb muffins to have topped with butter, peanut butter or avocado)

Preheat oven to 180C. Whisk eggs. Add vanilla, oil and honey and whisk together with eggs. Add mashed banana and mix well. Sift in almond meal, linseed meal and baking powder and stir through  until combined. Grease muffin tin with a little butter or oil spray and then spoon in the mixture to fill each one just over half way. I got 12 out of this mixture. Bake for around 20mins or until an inserted fork/skewer comes out clean. Bananas are quite high in carbs, so this would be a sometimes treat!

Bacon and Mushroom Fettuccine with Parsnip Noodles


Ingredients

2 rashers of bacon sliced into thin strips
4 sliced mushrooms
1 large parsnip
1 tsp of crushed garlic
125g of butter
1/2 cup of cream
1/2 cup of grated cheese

Peel parsnip and then using the peeler, peel strips (noodles) off the parsnip around the core (only use the outer not the inner core). Melt half of the butter and garlic in a frying pan and fry the noodles until soft. Transfer to a plate and add the rest of the butter to the pan along with the bacon and mushrooms. Fry until brown and then add the cream and cheese. Stir until cheese is melted and then return the noodles back into the sauce and stir through. Serve immediately.

Afghans(Not low carb but GF)



Ingredients

125g of unsalted butter
1 Tbsp of honey or rice malt syrup or 20 drops of stevia
2 eggs
1 tsp of vanilla
2 crushed GF weetbix
I cup of coconut
1 Tbsp of linseed meal
1 cup of blanched almond meal
2 Tbsp of cocoa
1 tsp of GF baking powder

Preheat oven to 180C. Line a baking tray with baking paper. Melt the butter and honey, add stevia, vanilla and beat in eggs. Sift cocoa, baking powder and almond meal and with coconut and weetbix to the butter mixutre. Combine well. Roll into balls using damp hands and flatten. Bake 10-12 mins. Once completely cooled, ice with the same icing used for chocolate cake above and sprinkle with a little coconut or chopped nuts. The GF weetbix add to the carbs, as does the choc icing.

Tortilla

(makes 2 large or 4 small)




Ingredients

In a jug, mix together:
3 Tablespoons of coconut flour
3 Tablespoons of arrowroot (tapioca flour)
8 egg whites (or half a box of simply white egg whites)
1/2 teaspoon of salt
a pinch of GF baking powder
1 Tablespoon of cream or (coconut cream if omitting dairy)
1/2 cup of water
Coconut oil for frying.

(Makes 4 large or 8 small)

Heat a non-stick frying pan over a low heat. Drop in about 1/4 of a teaspoon of coconut oil and swirl it around until it melts. Pour some mixture into the middle of the pan and quickly swirl it around to make a round shape. Cook for about a minute, or until you can flip it easily. Cook for approx another minute or until you are happy with how they look. Turn out onto a plate lined with a paper towel and repeat until all of the mixture is gone.

you can add herbs and spices to flavour. I use ground cumin, corriander seeds, basil, rosemary, garlic powder, ground black pepper, chilli flakes.... whatever you like really.



Pizza


Ingredients

2 cups of blanched almond meal
2 Tbsp of linseed/flaxseed meal
a pinch of salt
1 tsp of GF baking powder
1 egg
1/2 cup of grated cheese
cream to mix to a dough

Preheat oven to 180C. Combine all ingredients and then roll out between 2 sheets of baking paper. I like mine thin and crispy and so I roll it out pretty thin. Remove the top sheet of paper. Carefully lift the bottom sheet of paper with the pizza base on top and place on a baking tray. At this stage you could score the base if you wanted individual pizzas. Bake around 10mins or until edges are starting to brown. Remove from oven and allow to cool. Spread with tomato paste, sprinkle with grated cheese and then add your desired toppings. I like ham/salami, mushroom, capsicum and tomato. My son only likes ham and cheese. Return to the oven and bake a further 10mins or until the cheese has melted. I like to pop it under the grill for a minute or two to brown it up a bit more.

Once the base has cooked and cooled, you can add your toppings and then refrigerate or freeze until you are ready to eat. I cut it up into individual size servings, wrap in gladwrap and freeze. You can pull out a pizza anytime and pop in the oven just like a bought one!

Or try the Fathead pizza made with mozzarella, cream cheese, almond flour and egg! This is now my favourite pizza base and I use this recipe (with an added tsp of baking powder) to make "scones" to eat with soup and stews or have warm dripping with butter...   http://www.fathead-movie.com/index.php/2013/06/30/weekend-bonus-the-older-brothers-oldest-sons-faux-


For healthy partners who have trouble understanding your why your spouse is lacking in energy:

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